In an attempt to heal my organs after two epic benders in a row, both possibly ending in Burger King, tonight I am all about the peppermint tea, maximum vegetable intake and minimal carb loading.
While I’m sorry not sorry for my burger, it definitely wasn’t worth the burger guilts that follow shortly after on a plane where I wondered if anyone could tell I undid the top button on my jeans. The answer is no. No one can tell. Except when you reach for your overhead locker, and then yes, everyone can tell.
“Hello healthy food, it’s me, Wandering Matilda. I know, I know, it’s been far too long!”
baked pea & herb falafels with tabasco yoghurt sauce
Serves 4-6
Ingredients
- Olive oil
- 1 onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 1 cup of frozen peas
- Handful of coriander – leaves and roots
- Handful of mint leaves
- 2 cans of chickpeas – drained & rinsed
- 2tsp cumin
- 1tsp baking powder
- 2tbs flour – GF’s omit for your fav substitute
- Salt & pepper
Sauce:
- 3tbs blue cheese or ranch dressing
- 3tbs natural yoghurt
- 2tsp apple cider vinegar
- 2tsp tabasco sauce
- Salt & pepper
Method
Turn on your oven on to 180.
Heat a little olive oil in pan and fry off the onion and garlic until soft and translucent. Using a food processor, puree all the falafel ingredients together until smooth. Taste to see if you want more salt & pepper then put the mixture in the fridge for 15 minutes. Roll the mixture into golf balls and place on a lined baking tray then bake for 30 minutes. Let them sit for a few minutes once out of the oven to solidify further.
To make the sauce, combine all the ingredients in a cup then leave aside.
Serve with my garlic wedges in a kebab or in a salad with quinoa or cous cous.
tayonthemove says
This sounds delicious!! Thanks for sharing! 🙂
Samantha Grace says
Great recipe! So easy to make and tasted super yummy!!
The Wandering Matilda says
Hey Instagram friend, great work! Thanks for the lovely comment. So glad you liked the recipe. xx